Stuffed Sweet Dumpling Squash

Adapted from


  • 2 sweet dumpling squash
  • ¼ cup shelled pistachio nuts or toasted pecans, chopped
  • ½–¾ cup sweet peppers, diced
  • ⅓ cup onion or shallots
  • 2 cloves garlic, minced
  • 1 small stalk of celery, diced (optional)
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground pepper, to taste
  • ¼ cup chopped dried dates, currants, or cranberries
  • 1 cup greens, chopped (spinach or arugula work nicely)
  • 1 cup quinoa or brown rice, cooked


  1. Preheat the oven to 375°F.
  2. Cut squash in half lengthwise and scoop out seeds (note: seeds can be roasted like pumpkin seeds). Season insides with salt and pepper.
  3. Place cut-side down in a lightly oiled baking dish, and bake until just tender (about 30 minutes or so). To test for doneness, press gently on the skin with a pot holder—when ready, it will give slightly because the inner flesh will be softened.
  4. While the squash cooks, heat up the oil in a large pan and sauté the peppers, onion, and celery (if using), until translucent. Season with salt and pepper.
  5. Add the garlic, greens, and dates, currants, or cranberries. Cook just until the greens begin to wilt. Add the cooked rice and the toasted pecans.
  6. Place the mixture into the squash halves, and bake uncovered for another 20 or so minutes.

Serves 4. Prep time, 15 minutes; cook time, approximately 1 hour.

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